Roast Vege with Smoked Paprika Chickpeas and Whipped Feta
Recipe by Gretchen Lowe of My Weekend Table
Eaten as the main event or as a side to a rotisserie meat these colourful sticky vege on creamy whipped feta and roast chickpeas which act like smoked croutons are the ultimate comfort food.
Feel free to peel the carrots and beetroot first, but I find a good scrub is all that’s needed for their tender skins to be edible.
I’ve created this dish using the Fisher & Paykel Freestanding Dual Fuel Cooker; its sheer size and even heat distribution means you can cook multiple dishes at once. Yum!
Cook time: 50 minutes
Prep Time: 30 minutes
1 can chickpeas, drained and rinsed
2 tablespoons olive oil
1 ½ tsp smoked paprika
6-8 small carrots
8 baby beetroot, trimmed and quartered
3 parsnips, halved lengthways
2 red onions, peeled and cut into wedges
6 shallots, peeled and cut in half lengthways
Half a pumpkin cut into thin wedges
2 tbsp extra-virgin olive oil
¼ cup greek yoghurt
2 tbsp olive oil
Sea salt and pepper
Preheat oven to 200°C fan bake. Pat dry chickpeas in a tea towel then spread onto a roasting tray tossing with olive oil to coat. Roast until just brown and crispy, tossing occasionally for about 30 minutes.
Sprinkle with salt and smoked paprika and roast 2-3 minutes more.
At the same time, lay all vegetables out on a roasting tray, drizzle with olive oil and season with salt and pepper. Roast for 50-60 minutes until golden.
While roasting make the feta whip by combining all ingredients into a food processor and blitzing until smooth for 1-2 minutes.
Serve vegetables on a large platter on top of feta whip and top with paprika chickpeas.